Name: Lasagne al Forno (Italian Beef Lasagna)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 cup carrot (finely chopped (1 large)); 1 cup stalk celery (finely chopped (1 large)); 1 cup white onion (finely chopped (1 large)); 2 lb ground beef (mince); 2.5 cups Passata (tomato puree); 3 tbsp tomato paste; 1 cup red apple vinegar; 6 cups beef stock; 2 bay leaves; 1 tsp sea salt flakes and pepper; 5 tbsp butter; 5 tbsp flour all-purpose; 4 cups full fat milk; 1/2 tsp nutmeg; 1 cup parmesan (freshly grated); 1 tsp sea salt salt and pepper (or to taste); 1 lb fresh lasagna pasta sheets; 2 balls mozzarella

Lasagne al Forno (Italian Beef Lasagna)

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Lasagne al Forno (Italian Beef Lasagna) is a delightful dish that embodies the essence of Italian comfort food. This hearty recipe features layers of savory beef ragu, creamy béchamel sauce, and melty cheese, all nestled between sheets of fresh pasta. Perfect for family gatherings or cozy weeknight dinners, this homemade lasagna promises to impress every palate. With its rich flavors and satisfying textures, it’s more than just a meal; it’s a celebration of tradition and warmth.

Author: Ava
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 2 hours 30 minutes
Yield: Serves approximately 10 people 1x
Category: Main
Method: Baking
Cuisine: Italian

Ingredients

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1 tbsp olive oil
1 cup carrot (finely chopped (1 large))
1 cup stalk celery (finely chopped (1 large))
1 cup white onion (finely chopped (1 large))
2 lb ground beef (mince)
2.5 cups Passata (tomato puree)
3 tbsp tomato paste
1 cup red apple vinegar
6 cups beef stock
2 bay leaves
1 tsp sea salt flakes and pepper
5 tbsp butter
5 tbsp flour all-purpose
4 cups full fat milk
1/2 tsp nutmeg
1 cup parmesan (freshly grated)
1 tsp sea salt salt and pepper (or to taste)
1 lb fresh lasagna pasta sheets
2 balls mozzarella

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Instructions

Prepare the beef ragu by sautéing finely chopped vegetables in olive oil until softened. Add ground beef and cook until browned. Stir in Passata, tomato paste, red apple vinegar, beef stock, bay leaves, salt, and pepper; simmer for about 2 hours.
Make the béchamel sauce by melting butter in a skillet. Whisk in flour until smooth; gradually add milk while whisking until thickened. Season with nutmeg, salt, and pepper.
Preheat oven to 375°F (190°C). In a baking dish, layer beef ragu, lasagna sheets, béchamel sauce, and sprinkle parmesan cheese. Repeat layers until ingredients are used up.
Top with mozzarella balls and cover with foil; bake for 30 minutes. Remove foil and bake for an additional 30 minutes until golden brown.

Nutrition

Serving Size: 1 slice (approximately 250g)
Calories: 420
Sugar: 6g
Sodium: 680mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Find it online: https://avaflavors.com/lasagne-al-forno-italian-beef-lasagna/